摘要
为了开发新型食品类3D打印材料,本文以大豆分离蛋白-谷朊粉-大米蛋白(SPI-WG-RP)复合糊状物为对象,探究不同打印温度(25、30、35、40℃)对复合植物蛋白基油墨的流变性能、3D打印性能和结构特性的影响。结果表明,所有温度下SPI-WG-RP油墨均表现出剪切稀化行为(R^(2)≥0.98),具有3D打印可行性。打印温度的升高降低了SPI-WG-RP油墨的屈服应力和黏度。当温度达到40℃时,蛋白基油墨材料的挤出恢复最好(>62.79%),SPI-WG-RP油墨具有出色的自支撑行为。此外,打印温度的升高促进了三种蛋白之间的紧密连接,40℃时样品微观结构更加致密均匀,在一定程度上提升了3D打印性能。本研究为制备具有打印性能良好的植物蛋白基油墨提供了理论依据,这有利于拓展3D打印技术在植物蛋白领域的应用。
In order to develop novel food 3D printing material,the effects of different temperatures(25,30,35,40℃)on the rheological properties,3D printing performance and structural properties of the composite plant protein-based ink were investigated with the soybean protein-isolated,gluten and rice protein(SPI-WG-RP)composite paste as the research object.The results showed that SPI-WG-RP inks exhibited shear thinning(R^(2)≥0.98)at all temperatures,which was feasible for 3D printing.The increase of printing temperature reduced the yield stress and viscosity of SPI-WG-RP compound plant protein-based ink.When the temperature reached 40℃,the extrusion recovery property of protein-based ink material was the best(>62.79%).SPI-WG-RP ink had excellent self-supporting behavior.In addition,the increase in printing temperature promoted the tight connection between the three proteins,and the sample microstructure was more dense and uniform at 40℃,which improved the 3D printing performance to a certain extent.This study provides a theoretical basis for the preparation of plant protein-based ink with good printing performance,which is conducive to expanding the application of 3D printing technology in the field of plant protein.
作者
戴涛涛
裘雨萱
张文慧
邓利珍
李俶
刘成梅
陈军
DAI Taotao;QIU Yuxuan;ZHANG Wenhui;DENG Lizhen;LI Ti;LIU Chengmei;CHEN Jun(State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China)
出处
《食品工业科技》
CAS
北大核心
2024年第13期30-37,共8页
Science and Technology of Food Industry
基金
国家自然科学基金(32160572)。
关键词
3D打印
蛋白基油墨
流变特性
植物蛋白
温度
3D printing
protein-based inks
rheological properties
plant protein
temperature
